✔ Dried seaweed
✔ slightly savory, smooth taste
✔ Japanese cuisine
Are sea vegetables still unknown territory for you? Then try the TerraSana's arame! Arame has a slightly savory, smooth taste and pleasant structure. You can go in any direction: it is delicious in miso soups, salads, as a side dish or with Japanese noodles. Arame grows in the protected Ise-Shima bay in the wild and is harvested by hand.
Like most seaweeds, Arame is rich in proteins and minerals: it contains a lot of calcium, iron and very high iodine levels. This seaweed resembles hiziki, but it has a much broader leaf. A surprisingly tasty recipe with this sea vegetable is a seaweed salad.
With the bite of beans, the umami taste of seaweed and the savory taste of Japanese shoyu, this salad quickly becomes your favorite!
Ingredients (2 pers.)
10 g of arame seaweed ✔ 10 g of hiziki seaweed
20 g sengiri daikon ✔ 100 g root, grated
100 g broad beans or legumes of your choice
2 tbsp shoyu ✔ 2 cm fresh grated ginger
1 spring onion ✔ ½ lemon
Rinse the arame and hiziki well. Let the hiziki soak for about 15 minutes and the arame for a few minutes. Let the sengiri daikon soak in cold water for 5-10 minutes. Bring water to a boil in a saucepan. Cook the hiziki for 15 minutes and the arame for 5-10 minutes. Rinse the seaweeds with cold water after cooking and let it cool down a bit. Grate the carrot coarsely. Grate the ginger. Mix with the shoyu and the lemon and put aside for a moment. Then mix the seaweeds with the grated carrot, legumes and soaked daikon. Cut the spring onion fine and garnish the salad with the spring onion. Finish with the ginger dressing.
See with your own eyes where the seaweed from Terrasana is harvested
|Best Before||Oct 19, 2020|
Use arame as a side dish. Rinse a few times well. Allow to soak for about 5 minutes and let it drain. Discard the soaking water. Cook it if necessary. about 15 minutes along with other vegetables. Season with ginger, garlic, shoyu and mirin.
* = From organic farming
Contains possible: fish, crustaceans, molluscs